In a large pot, heat the oil over moderately high heat. Add the sausage; cook, turning, until browned, about 10 minutes. Remove. Pour off all but 2 tablespoons fat.,Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat. Cut the sausage into 1/2-inch slices and stir them and the tomato paste into the pot.,______,Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan. Add 2 tablespoons of the parsley, salt if needed, and the black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes. Stir in the clams in their shells. Simmer, covered, just until the clams are warm through, about 1 minute. Serve topped with the remaining parsley.,Wine Recommendation: Try this rustic Portuguese-style stew with that most basic and refreshing of Portuguese white wines, a vinho verde. Look for the youngest bottle you can find.